Basic and Applied Aspects of Acids in Food Industry

With the development of the food and beverage industry, the demand for processed foods has also increased substantially. Acids, alkalis and buffers have important roles in the food industry. Acids have been used for centuries as important contributors to flavor and the acid environment they produce prevents the growth of many microorganisms. Bicarbonates, particularly bicarbonate of soda, are used as mild alkalis whilst phosphates are used for their buffering action as well as for their characteristic taste. This book presents current knowledge on acids and its derivatives application in the food industry. The current book gives insight into the pros and cons associated with the process available and then how should we design a sustainable strategy to develop a simple commercial process. It provides some important aspects of acetic acid, especially those concerning its recent use and applications, including the fermentation process of ethanol with acetic acid bacteria, its use in food preservation.

Print ISBN: 9781682507001| $ 155 | 2021 | Hardcover

Subject: Food Science and Nutrition

Editor: Rosalía Gueccia